This beautiful recipe is extremely forgiving! Feel free to use a no-measure technique like I did (though I will give approximate measurements here).
2 lbs. chicken breast, sliced/filleted
1 pkg portobello mushrooms sliced
1-2 bunches bok choy chopped
1 red pepper sliced
1 green pepper sliced
1 pkg snap peas
1 red onion, sliced
1 bunch broccoli, chopped
2 carrots, sliced or julienned
1 cup cashews
1/4 cup soy sauce
1/4 cup Mirin
3 tbsp sesame oil
1 tbsp chili oil
2 tbsp olive oil
Pan sear and brown both sides of chicken breasts in olive oil in frying pan, salt and pepper while cooking
In a large mixing bowl, coat all veggies and cashews with all remaining liquids & oils
Spread all veggies onto a large baking sheet pan and keep pan next to you while searing chicken
Preheat oven to 350F
As chicken is done searing, remove from frying pan and add to top of veggies in a layer. Chicken will finish cooking in oven and will remain very moist and tender
Place sheet pan on middle rack in oven and bake for 20 minutes
Once your timer goes off, remove sheet pan from oven and allow to cool and let the chicken rest for about 10 minutes. Using a sharp knife and cutting board, slice each piece of chicken into strips against grain and place back onto pan with veggies. Serve over rice noodles, rice or cauliflower rice. This recipe can also be done as a “one pan” recipe. I have tried both ways and prefer this method though, as leaving the chicken in large fillets to finish cooking in the oven allows it to retain all of its juices, along with the salt in the soy sauce tenderizing it even further. This recipe was enough for dinner for my family of 4, along with packing lunch for 2 people PLUS a container of leftovers as well. And again, feel free to substitute anything you like and use low sodium options if that works better for you. And of course if you love a certain veggie in the recipe, add more!
Hope you enjoyed the pictures as well. I am going to try to add recipe pictures whenever possible in the future. :)
